The Hotel St. Francis Cook Book

by Victor Hirtzler

BREAKFAST				LUNCHEON
	Stewed rhubarb				Smoked eels
	Plain omelet				Pumpernickel with sweet butter
	Rolls				Roast loin of pork with sauerkraut
	Coffee				Plain boiled potatoes
					German huckleberry pie
					Coffee
		DINNER
			Lynn Haven oysters
			Cream of cauliflower
			Pickles
			Broiled Spanish mackerel, sauce fleurette
			Chicken sauté, Portugaise
			Artichokes Hollandaise
			Hearts of lettuce, French dressing
			Diplomate pudding
			Assorted cakes
			Coffee

Smoked eels. Imported German canned eels. Serve on napkin with quartered lemons and parsley in branches.

Sauerkraut, Alsatian style. Spread one-quarter of a pound of goose grease (lard will do) in the bottom of a casserole, then put in one pound of sauerkraut, then two pounds of bacon, then another pound of sauerkraut, and another quarter pound of goose grease on top. Then add a pint of white wine and a pint of bouillon, cover with a buttered paper and the casserole cover, put on the stove and bring to a boil. Then put in oven and cook for an hour and a half. Serve the sauerkraut on a platter, with the bacon sliced, as a garnish.

Sauerkraut, German style. Put one-quarter pound of lard in a casserole, add one pound of sauerkraut, two pounds of salt pork, one bouquet garni, one whole onion, one carrot, and on top another pound of sauerkraut. Then add one glass of vinegar, two spoonsful of sugar, and one pint of bouillon. Cover, and cook in oven for two hours. Then remove the bouquet garni, onion and carrot, and serve the sauerkraut with the salt pork.

Sauerkraut, Hungarian style. Put in a casserole one-quarter pound of lard and one pound of sauerkraut. Sprinkle on top one spoonful of paprika and three peeled and chopped tomatoes. Then add two pounds of bacon and another pound of sauerkraut, and sprinkle again with another spoonful of paprika and three chopped tomatoes. Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni. Cover and bake in oven for one hour and a half. Remove the bouquet garni, and serve with the bacon sliced.

Special notice for sauerkraut. Avoid salt, as the sauerkraut is seasoned, and the bacon and salt pork are salty also. If the raw sauerkraut is too salty, lay it in a dish pan, cover with water, and squeeze out with the hands immediately. Do not let it remain in the water but a second.

Other meats may be cooked in the sauerkraut, as beef and pork together, lamb and pork, beef and lamb, or pheasant or other game.

FEBRUARY 15

BREAKFAST				LUNCHEON
	Baked apples with cream				Eggs Bagration
	Baked beans, Boston style				Chicken hash on toast
	Boston brown bread				Chocolate éclairs
	Coffee				Coffee
		DINNER
			Hors d'oeuvres variés
			Mock turtle soup
			Ripe California olives
			Aiguillettes of sole, hotelière
			Sweetbreads braisé, Clamart
			Roast partridge, bread sauce
			Jets de houblons
			Soufflée potatoes
			Endives salad
			Fancy ice cream
			Assorted cakes
			Coffee